Discovering the Delight of Mary Berry’s Drop Scones(Scotch Pancakes) Recipe

Over the years, I’ve experimented with countless recipes, tweaking and adjusting until I get them just right. One of my all-time favorites is a delightful twist on the traditional drop scone, inspired by the great Mary Berry herself. With the sunny hint of orange zest and the perfect golden crust, this treat is both easy to make and incredibly delightful to eat.

Mary Berry’s Drop Scones Recipe Overview

These scones are incredibly light, fluffy, and come with a hint of citrus thanks to the orange zest. When hot and fresh out of the pan, the outside crust offers a slight crunch, while the inside remains soft and pillowy. The beauty of this recipe lies in its simplicity and the versatility of serving options. This recipe will yield a batch of about 12 to 15 mouthwatering scones. They take about 50 minutes from start to finish, giving you a quick yet delightful treat in no time at all.

Ingredients:

  • 175g self-raising flour: The backbone of our scones, giving them structure and a soft interior.
  • 1 tsp baking powder: This helps in giving our scones that fluffy lift.
  • 40g caster sugar: Just the right amount to sweeten our scones without overwhelming the palate.
  • Finely grated zest of 1 small orange: This introduces a subtle citrus note that elevates the entire experience.
  • 1 egg: Binds our ingredients together and provides additional fluffiness.
  • 200ml milk: Moistens our mixture, making it easier to drop and fry.
  • Sunflower oil, for frying: Ensures our scones get a crispy golden exterior.

Directions:

  1. Start by combining the flour, baking powder, and sugar in a large bowl. As you stir, the scent of orange zest will tantalize your senses. 
  1. Next, create a small well in the middle of the mixture, where you’ll introduce the egg and half of the milk. Dive right in with a whisk and blend until you achieve a smooth batter. Depending on the desired consistency, add more milk until it looks like thick pouring cream.
  2. Heat your frying pan and drizzle a bit of sunflower oil over high heat. As it shimmers, ladle dessert spoonfuls of your batter, ensuring you space them out for even cooking. 
  3. Once bubbles form (around 2 minutes), it’s flipping time! Use a non-stick palette knife or spatula, cook for another 30-60 seconds or until you achieve that enticing golden brown colour  on both sides.
  1. Transfer your scones to a wire rack, and let them cool under the embrace of a clean tea towel. This keeps them warm and soft. Repeat the frying process with the rest of the batter, and add a tad more oil if necessary.
  1. Serve hot! Pair these gems with butter, syrup, or honey. For a fresh twist, dollop some Greek yoghurt and sprinkle blueberries or raspberries atop.

Also Try: Mary Berry Chocolate Brownies Recipe

FAQs on Mary Berry’s Drop Scones (Scotch Pancakes):

What’s the difference between drop scones and regular scones?

While both are delicious, regular scones are denser and baked in the oven, while drop scones, also known as Scotch Pancakes, are lighter, fluffier, and cooked on a griddle or frying pan.

Can I substitute almond or oat milk for regular milk in the recipe?

Yes, you can! Both almond and oat milk will work, though they might slightly alter the flavor and texture of the scones.

How long can I store the drop scones?

Drop scones are best consumed fresh, but if you have leftovers, you can store them in an airtight container for up to two days. For longer storage, consider freezing them.

Can I use all-purpose flour instead of self-raising flour?

Yes, if using all-purpose flour, you’ll need to adjust the raising agent. Typically, for each cup of all-purpose flour, add 1.5 tsp of baking powder and 0.5 tsp of salt to mimic self-raising flour.

Conclusion

There you have it, my personal spin on Mary Berry’s drop scones. They’re not just delicious, but also a testament to the joys of simple baking. Here’s to many mornings or evenings filled with these delightful Scotch Pancakes! Cheers!

Delicious drop scones recipe

Mary Berry Drop Scones Recipe

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Side Dish
Cuisine British
Servings 12 Pieces

Ingredients
  

  • 175 g self-raising flour
  • 1 tsp baking powder
  • 40 g caster sugar
  • Finely grated zest of 1 small orange
  • 1 egg
  • 200 ml milk
  • Sunflower oil for frying

Instructions
 

  • Start by combining the flour, baking powder, and sugar in a large bowl. As you stir, the scent of orange zest will tantalize your senses.
  • Next, create a small well in the middle of the mixture, where you’ll introduce the egg and half of the milk.
  • Dive right in with a whisk and blend until you achieve a smooth batter.
  • Depending on the desired consistency, add more milk until it looks like thick pouring cream.
  • Heat your frying pan and drizzle a bit of sunflower oil over high heat. As it shimmers, ladle dessert spoonfuls of your batter, ensuring you space them out for even cooking.
  • Once bubbles form (around 2 minutes), it’s flipping time! Use a non-stick palette knife or spatula, cook for another 30-60 seconds or until you achieve that enticing golden brown colour on both sides.
  • Transfer your scones to a wire rack, and let them cool under the embrace of a clean tea towel. This keeps them warm and soft. Repeat the frying process with the rest of the batter, and add a tad more oil if necessary.
  • Serve hot! Pair these gems with butter, syrup, or honey. For a fresh twist, dollop some Greek yoghurt and sprinkle blueberries or raspberries atop.
Keyword Drop Scones Recipe, Scotch Pancakes

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